Amish Friendship Yeast Starter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DAY ONE
2 cup: Flour,
2 cup: Warm water,
1 package: Active dry yeast,
DAY FIVE
1 cup: Milk,
1 cup: Flour,
1 cup: Sugar,
DAY NINE
1 cup: Milk,
1 cup: Flour,
1 cup: Sugar,
Directions:
DAY ONE: In a glass or ceramic bowl, mix 2 cups flour, warm water and
yeast together thoroughly. Leave on the kitchen counter uncovered;
dont refrigerate it. (You may have received 1 cup of the starter
from a friend. If so, and you wish to keep the starter going,
continue with the following directions. DAYS 2, 3 and 4: Stir well
with wooden spoon. DAY FIVE: Stir and add 1 cup milk, 1 cup flour and
1 cup sugar. This is called "feeding the starter". DAYS 6, 7 and 8:
Stir well with wooden spoon. DAY NINE: Stir and add 1 cup milk, 1 cup
flour and 1 cup sugar; stir well.
DAYS 10 and 11: Stir well with wooden spoon. DAY TWELVE: Ladle 1 cup
starter into each of 4 containers and refrigerate. Use one cup to
make one of the Friendship bread or cake recipes, keep one to use
another time, and give two others to your friends. Dont forget to
include all the recipes (including this one) when giving the starter
to friends. You are ready to begin baking---at last! If you do not
bake on this day, but want to have the starter handy, add 1 teaspoon
granulated sugar and refrigerate the mixture; the sugar will feed the
yeast and keep it alive. Date the jars and every 10 days remove the
starter from the refrigerator, transfer it to a bowl and feed it the
usual combination of 1 cup each of milk, flour, and sugar. Leave it
outside the refrigerator uncovered for 2 days, then either bake it or
divide it among friends, and always save some for yourself. (The
starter can be discarded, or it can be divided and frozen; thaw
before using.) Note: if the starter turns pink, throw it out and
start over. Also, use the same kind of flour and milk when adding the
ingredients to the starter. Source: Oregonian FOODday; adapted from
Marcia Adams Heartland, The Best of the Old and the New from Midwest
Kitchens.
Typos by Dorothy Flatman, 1995
Source from luhu.jp
yeast together thoroughly. Leave on the kitchen counter uncovered;
dont refrigerate it. (You may have received 1 cup of the starter
from a friend. If so, and you wish to keep the starter going,
continue with the following directions. DAYS 2, 3 and 4: Stir well
with wooden spoon. DAY FIVE: Stir and add 1 cup milk, 1 cup flour and
1 cup sugar. This is called "feeding the starter". DAYS 6, 7 and 8:
Stir well with wooden spoon. DAY NINE: Stir and add 1 cup milk, 1 cup
flour and 1 cup sugar; stir well.
DAYS 10 and 11: Stir well with wooden spoon. DAY TWELVE: Ladle 1 cup
starter into each of 4 containers and refrigerate. Use one cup to
make one of the Friendship bread or cake recipes, keep one to use
another time, and give two others to your friends. Dont forget to
include all the recipes (including this one) when giving the starter
to friends. You are ready to begin baking---at last! If you do not
bake on this day, but want to have the starter handy, add 1 teaspoon
granulated sugar and refrigerate the mixture; the sugar will feed the
yeast and keep it alive. Date the jars and every 10 days remove the
starter from the refrigerator, transfer it to a bowl and feed it the
usual combination of 1 cup each of milk, flour, and sugar. Leave it
outside the refrigerator uncovered for 2 days, then either bake it or
divide it among friends, and always save some for yourself. (The
starter can be discarded, or it can be divided and frozen; thaw
before using.) Note: if the starter turns pink, throw it out and
start over. Also, use the same kind of flour and milk when adding the
ingredients to the starter. Source: Oregonian FOODday; adapted from
Marcia Adams Heartland, The Best of the Old and the New from Midwest
Kitchens.
Typos by Dorothy Flatman, 1995
Source from luhu.jp